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Easy Pickled Devil Eggs

post #1 of 9
Thread Starter 
Hi, Folks. Just a quick question: is it true I can buy ready-made pickled beets, and drop hard cooked eggs in to get pickled eggs? I would, of course, transfer all to a large container. tholught these might be interesting to use for deviled eggs.

Deirdre
post #2 of 9
Actually, what you get by doing that is what the Amish call "red beat eggs." But the eggs are not actually pickled, and have to be refrigerated. And, yes, they make great deviled eggs.

I like to really surprise folks by using my egg cuber for those. You wind up with purple colored egg squares. Usual first question: where do you find a chicken that lays square eggs. :smoking:

Anyway, here's the traditional recipe:

Red Beet Eggs

12 eggs
1/2 cup brown sugar
1/2 cukp granulated sugar
1/2 tsp salt
1/4 ckup water
3/4 cup vinegar
1 quart canned red beets and juice

Cover eggs with lukewarm water in a saucepan. Heat until water comes to a full boil. Remove from heat and let stand in water for 20 minutes. Run cold water over eggs to cool them quickly. Peel eggs.

Mix brown sugar, granulated sugar, salt, water and vinegar and heat until sugar is dissolved, stirring occasionally. Add red beets and juice to this mixture and pour over the peeled eggs.

Refrierate at least 12 hours. If the eggs aren't fully submerged, turn them from time to time to assure even coloration.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 9
Thread Starter 
Thank you, KYHeirloomer, for your quick reply. Another question: does it make a difference to use the regular canned beets rather than the pickled beets? Maybe the added vinegar might be too much....

Darn, I don't have such a gadget as an egg squarer, but my family and friends won't know the difference.

Thanks again,

Deirdre
post #4 of 9
If you follow the recipe, then just use regular canned beets. Starting with pickled beets might make the eggs too vinegary tasting, because they do absorb the liquid.

In fact it's kind of fun to track the depth of color over time. The surface gets darker, and the color extends deeper into the whites, eventually discoloring the yolks.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 9
Thread Starter 
Cool. Thanks for clearing that up.

Deirdre
post #6 of 9
These are one of my absolute favorites!!!! This year though, I pickled a bunch of golden beets and I am going to add eggs to that pickling liquid and see what I get.
post #7 of 9
Let us know how it works, Pete.

I love golden beets. But, because they don't bleed the way red ones do, I question whether or not you'd get a colored brine???
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #8 of 9
Thread Starter 
So, Pete, am I to understand that you put the eggs right into the pickled beet juice? Seems to me that would be sooo easy.'

Deirdre
post #9 of 9
wow what an interesting recipe!
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